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Hawaiian Teriyaki Steak Bowl With American Wagyu Outside Skirt Steak

Course Lunch
Keyword Beef, Steak
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4
Author Mark & Fey

Ingredients

For the steak

  • 2 to 2 1/2 pounds outside skirt steak
  • 1/2 cup soy sauce
  • 1 small yellow onion diced
  • 2 cups pineapple juice
  • 1 tablespoon grated or pureed ginger
  • 2 tablespoons sesame oil
  • 5 tablespoons apple cider vinegar

Pineapple Salsa

  • 1 whole pineapple peeled and quartered
  • 1 small red onion diced
  • 1/2 large red peppers diced
  • 1 jalapeno pepper seeded and diced
  • Kosher salt for seasoning
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon Salt Pepper + Three Chiles from Spiceology
  • Juice of 1 lime

For the bowls

  • 4 cups cooked white rice
  • Scallions
  • Hot Sauce
  • Sesame Seeds

Instructions

  • Whisk together the pineapple juice, soy sauce, sesame oil, apple cider vinegar, and ginger in a small bowl. Trim the skirt steak of any silver skin and put in a large ziptop bag, add the marinade and seal tightly. Marinade the steak in the fridge overnight.
  • Heat a grill to high direct heat. Grill the pineapple for the salsa directly on the grill grates for 2 to 3 minutes per side until charred on some bits and softened. Remove from the heat and cool before dicing. Combine the diced pineapples with the onion, red pepper, jalapeno, Salt Pepper + Three Chiles, salt, pepper, lime juice, and cilantro.
  • Remove the skirt steak from the marinade and pat dry with paper towels. Cook the skirt steak over hight direct heat, turning often, until charred, about 8 minutes total. Remove from the heat and slice the skirt steak against the grain. Serve the skirt steak over the rice with the salsa, scallions, and sesame seeds for garnish.